Citrus Burst Cake

For the candied lemons (make the day before):

1. In a large saucepan, whisk together the sugar, water and lemon juice.  Bring to a slow boil and add the lemon and lime slices.  Reduce to a simmer.
2. Simmer slices over medium-low for 15 minutes, gently flipping a few times.
3. Remove slices from the liquid and place on a piece of parchment paper or wire cooling rack and allow to cool overnight.
4. Save the citrus simple syrup in a container and use for the cake if desired (see cake assembly instructions)

For the cake:

1. Preheat oven to 350° Fahrenheit.  Prep 2, 8” cake pans by greasing them and lining the bottoms with parchment paper.
2. Sift together the flour, baking powder, baking soda and salt in a bowl and set aside.
3. Mix together the milk and lemon juice and set aside.
4. Pulse together the lemon zest and sugar in a food processor until well combined.
5. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar/zest mixture until light and fluffy, scraping the bowl as necessary.
6. Add eggs, one at a time, combining completely before adding the next.  Add the vanilla and mix well.
7. Alternate adding the flour mixture and milk mixture one at a time, starting and ending with the dry ingredients.  Scrape the bowl between each addition.
8. Divide the batter amongst the two cake pans and gently tap on a hard surface to release any air bubbles.  Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow cake to cool slightly in the pan, then remove and cool completely on a cooling rack.

For the frosting:

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, scraping the bowl down as necessary.
2. Add the curd and mix until well combined.
3. Add the confectioners’ sugar, 1 to 2 cups at a time, being sure to completely incorporate and scrape down the bowl before adding more.  Add a dash of salt and mix well.

Cake Assembly:

1. When the cakes are completely cool, slice them in half, evenly, lengthwise.
2. Place a bottom layer onto the serving dish of your choice and brush with the leftover simple syrup (warmed in microwave for easier brushing) from your candied lemons and limes (if desired).
3. Spread frosting on top of the layer, and continue that pattern with the remaining layers of cake.
4. Frost the top of the cake and garnish with candied lemons and limes before serving.